Arroz con pollo Mexicano

Arroz con pollo Mexicano

Mexican rice with chicken

By
From
Encyclopedia of Food and Cookery
Serves
6

Arroz con pollo travelled from Spain to Mexico, then to Peru, Colombia and Cuba, and each country has its own adaptation. In Mexico, oregano and cilantro, the Mexican name for coriander, are used.

Ingredients

Quantity Ingredient
6 chicken pieces
125ml olive oil
1 onion, chopped
2 cloves garlic, chopped
300g long-grain rice
425g tinned tomatoes, drained
1 teaspoon salt
freshly ground black pepper
1 tablespoon fresh oregano, chopped
750ml chicken stock
130g tinned pimientos, drained and sliced
fresh coriander or parsley, chopped, to garnish

Method

  1. Wipe over chicken and cut into small serving-sized pieces.
  2. Heat oil in a large frying pan and sauté chicken until just browned. Remove chicken and sauté onion and garlic.
  3. Add rice and cook until grains are coated with oil, shaking pan and stirring rice around. Add tomatoes, salt, pepper, oregano and chicken stock, mixing gently.
  4. Return chicken pieces to pan, pushing them down into rice. Simmer, covered (foil will do), until all liquid has been absorbed and chicken and rice are tender. Garnish dish with strips of pimiento and sprigs of coriander or chopped parsley.
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